Sweet Potato Cake ... perfect to serve for any occasion! Sweet potato makes a great addition to this recipe, you'll end up with a moist chocolate cake without anyone even knowing that there are vegetables hidden in the recipe.
Ingredients
For the base
- ¼ cup chia seeds
- 1 tbsp psyllium husk
- ¼ cup cacao nibs
- ¼ cup cacao powder
- ½ cup sunflower seeds
- 2 cups shredded coconut
- 1 cup dates
- Maple syrup or honey
- Cinnamon
- Water
-
Salt
For the filling
- 220g sweet potato (steamed)
- ¾ cup almond butter
- ½ cup cacao powder
- ¼ cup honey
- ½ cup coconut oil
- Coconut sugar
- Salt
- 1 cup shredded coconut
- Water, if needed
Method
- Add the ingredients to a food processor. Process until sticky and well combined.
- Spread the mixture evenly into the prepared tin. Refrigerate until the filling is ready.
- To prepare the filling, combine the ingredients in a blender.
- Transfer to your base. Spread the mixture evenly over the cake base and press down gently.
- Set in the fridge for 20 to 35 minutes. Cut into bite-sized pieces or slices and serve.
About the Author
Chef Cynthia Louise
Chef Cynthia Louise is a qualified whole food chef that is leading the whole food revolution with edible plant recipes. She gained her qualification in a leading health retreat on the Gold Coast, Australia, and …
